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Who's Been Pinned? Culinary Challenge 9 | Make Your Version of Salmon 104 °F

A_L_Esterling_35269

Hello, Forum Members!

Grant, Chris, and Ryan have picked their faves for Culinary Challenge 9 | Make Your Version of Salmon 104 °F. There were some really great dishes and lots of innovation!

Here are the results: Grant chose Matthew Snyder's Unilateral Salmon 120 °F. Chris picked Jim's Salmon 104 °F and Ryan liked Johan Edstrom's Scallop Ceviche Salad. Photos of your creations have pinned to our Pinterest board: http://bit.ly/12qxTM2.

Congrats to all of you who were able to participate this time around. Please share your photos and discussions with interested friends and family to keep us growing!

Thank you from the team at ChefSteps.

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Comments

Jack_Mayer_85396

Congrats to the winners! Well done.

DiggingDogFarm_65362

Congrats guys!!!!!

~Martin

prince_of_porcelain

Congrat's everyone! Great dishes all around! @jim - That was especially inspiring. Nice work!

matthew.snyder77

Woohoo!

Mike_Minh_Truong_54120

Congrats to all of you.

Brad_Larsen_62637

I had success with this challage over the weekend. I realize I'm late for the challage but would this be a good place to post the pics anyway?

seijoed

@Brad certainly!

Chris_Young_80640

Absolutely @Brad

And we'll get another challenge going here shortly...

Brad_Larsen_62637

Earlier in this challenge I was able to get the fish to a

perfect 104 degrees but had trouble getting tuna to have an appetizing color on

the surface. This time I put a little

more thought into it and started with black sesame seeds (inspired by the squid

ink), blackened fish seasoning, peanut oil, 2.5pounds of tuna and .5lbs of

fresh king. All produced great color and

I am very happy with the outcome. This tough

collection of connoisseurs loved the food

even if they wanted the fish more cooked than I do.

I’ll try it with salmon and albacore later in the

season. Thanks all for showing me the

way!

seijoed

That looks great even if I'd personally go for rarer tuna

Mike_Minh_Truong_54120

I used to make that every year for sinosphere new years in Honolulu. Yours look pretty good.

Chris_Young_80640

@Brad — Looks great. And thank you for sharing with us.

Brad_Larsen_62637

@ Chriss Your welcome. I can see a product here.

avisharb

Hey all,

I'm new to the forum (and late to the party obviously), but I thought it would be best to do my introduction the same way I do it everyday at work, with food! I actually may have borrowed a technique that I read in the Fat Duck Book @chris (clearly this one didn't turn out as nicely, but it was worth a shot). This is Scottish Salmon poached in beet (104°), mushroom farro, spinach, and red ribbon sorrel. Always trying to learn and improve, and I'm excited someone finally opened up a great site like this!

prince_of_porcelain

Hi Avishar, and welcome! Looks great!

avisharb

Thanks very much! I look forward to spending my few awake "free" hours on here